Beef Rolls With Bacon by Ms. Corfu

Beef Rolls With Bacon by Ms. Corfu

Ms. Corfu’s Beef Rolls

These beef rolls are made from thin slices of beef, stuffed with a bacon an onion mixture.  After they are rolled, they are browned and then simmered in a tomato sauce gravy.

The recipe is listed under Elvezia Corfee, but her last name is actually Corfu.

 

Recipe

From a piece of beef, preferably rump, cut off eighteen slices one eight of an inch thick and about four inches square.  Lay aside and prepare a filling of one-eight pound of diced bacon and same amount diced onion, seasoned to taste; mix well, then put a pinch in the sliced beef.  Roll up like jelly-roll, roll in four, then lay two together and put toothpicks in them to hold in place.  Fry in hot lard until brown; meanwhile, in another kettle, have ready a gravy consisting of a little tomato sauce and broth well seasoned.  When all are fried lay in the gravy and boil slowly for three-quarters of an hour.  When done remove gravy, pour over the meat, which should be served with mashed potatoes.

Elvezia B. Corfee, 123 Washington street, Petaluma – San Francisco Chornicle – 20 Apr 1919

Beef rolls

Beef Rolls by Ms. Corfee

Beef slices stuffed and rolled with a bacon and onion mixture

Course Main Dish
Cuisine American
Keyword Beef, main dish

Ingredients

  • 18 slices beef 1/8" thick and 4" square
  • 1/8 pound bacon diced
  • 1/8 pound onion diced
  • lard or butter enough to brown beef
  • 8 oz tomato sauce
  • 4 oz beef broth

Instructions

  1. From a piece of beef, preferably rump, cut off eighteen slices one eight of an inch thick and about four inches square.

  2. Lay aside and prepare a filling of one-eight pound of diced bacon and same amount diced onion, seasoned to taste; mix well, then put a pinch in the sliced beef.  Roll up like jelly-roll, roll in four, then lay two together and put toothpicks in them to hold in place.

  3. Fry in hot lard until brown; meanwhile, in another kettle, have ready a gravy consisting of a little tomato sauce and broth well seasoned.

  4. When all are fried lay in the gravy and boil slowly for three-quarters of an hour. 

  5. When done remove gravy, pour over the meat, which should be served with mashed potatoes.

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